Another modified Penzeys recipe. They’re really more like cake than bars, but I’m not complaining. The original recipe called for browned butter frosting, but I went with my dad’s cream cheese frosting instead.

Pumpkin Bars

1/2 cup (1 stick) butter

1 cup brown sugar

2 eggs

3/4 cup pumpkin

1 tsp double strength vanilla

1 cup flour + a bit more (my batter was a little thin)

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

Mix the butter, sugar, eggs, pumpkin, and vanilla until smooth. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet ingredients. Pour into a greased 9×13 inch pan, and bake at 350 degrees F for about 20 minutes. Allow to cool and then top with cream cheese frosting.

Cream Cheese Frosting

1 8oz package cream cheese, softened

1 stick butter or margarine, softened

1 tsp double strength vanilla

A lot of powdered sugar

Combine the cream cheese, butter/margarine, and vanilla until smooth. Next, do what my dad always did and trick your loved ones into tasting your cream cheese and butter mixture by telling them it’s the finished frosting. When you’ve finished this crucial step, gradually add powdered sugar (it’s going to be a lot) until you reach the perfect frosting texture.

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About alimental

I am a recent college grad who loves preparing and eating good, healthy food. I live in Milwaukee with my husband and our two cats.